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Cider-Glazed Chicken Breasts with Fall Vegetables by Love and Olive Oil

It’s officially oven season!

As the temperatures drop, sheet pan dinners like this one make regular appearances in our kitchen.

I love sheet pan recipes because you can simply throw all your ingredients onto a sheet pan (ok, don’t throw, you want your food arranged in a single layer so it bakes evenly, but you get the idea) and pop it in the oven. No need to wrangle multiple pots and pans on the stove and in the oven to prepare a complete meal. That’s the beauty of recipes like these.

1 min read

As far as roasted chicken recipes go, this one might be our new favorite, not to mention totally seasonally appropriate.

This chicken packs a flavorful punch in the form of an apple cider glaze, made from fresh apple cider simmered with garlic and spices until thick and sweet.


When it comes to varieties of winter squash, there are so many varieties out there you might start going cross eyed. For this recipe we used delicata and honeynut, but acorn squash would be another good option (although peeling acorn squash is a tricky task indeed). That’s one of the reasons I love delicata squash, the tender skin doesn’t require peeling. Honeynut squash is a new-to-me variety that’s basically a smaller, sweeter butternut, is a perfect sweet compliment to the cider glaze. It does need to be peeled (but armed with a super sharp, ergonomic peeler(Opens in a new window), you’ll have naked squash in no time!)


For the recipe and more images, visit Love and Olive Oil(Opens in a new window).


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